• 1 tablespoon Extravagonzo Roasted Garlic Culinary Oil, divided
• 1 large onion, finely chopped
• 4 Italian sausages
• 4 rolls (or larger hot dogs buns)
• Tangerine Habanero Mustard
• Il Primo Giardiniera Italian Extra Hot Marinated Pepper Mix

Instructions:

1. Preheat the oven to its warm setting. Wrap the rolls in aluminum foil, and place in the oven to warm.

2. Pour 1/2 tablespoon of  Extravagonzo Roasted Garlic Culinary Oil into a large skillet set over medium heat. Add the onions. Stir occasionally, and cook until just starting to brown. Reduce heat to medium-low, and cook until caramelized and soft, about 30 minutes.

3. With about 20 minutes left, pour the remaining half tablespoon of  Extravagonzo Roasted Garlic Culinary Oil into a second skillet and turn the heat to medium-high. Add the sausages and cook until browned on both sides, one to two minutes a side. Remove the sausages and transfer them to the skillet with the onions. Allow them to finish cooking, about 15 minutes. They should reach an internal temperature of 150°F.

4. Remove the rolls from the oven. Cut a slit in each for the sausage, making sure not to cut all the way through. Add one Italian sausage to each roll, and top each with some Tangerine Habanero Mustard a couple spoonfuls of the onions and enough Il Primo Giardiniera Italian Extra Hot Marinated Pepper Mix as you like. Serve with chips